5-Ingredient Peanut Sauce

Just made this and it is so delicious over our noodles and veggies! Thanks so much for the recipe! 🍜

I like the lime juice addition. I use coconut water instead of water and I add sriracha sauce to taste (we like spicy), plus chopped scallions. The Thai chili sauce we use adds enough sweetness.

Made this and loved it!!

Delicious! I used the juice of one whole lime for convenience. I think I used probably more than 1/2 cup peanut butter and more than 1/4 cup water. 1 tbsp of the other measurables, some garlic powder, no chili flakes or other spice. Eyeballed everything because peanut sauce is perfect!!
Delicious over zoodles, and would be fantastic over anything. Wonderful recipe!

Perfect on steamed veggies! And so easy. Another great recipe!

I put your delicious peanut sauce on the carrot, kale salad
Recipe that you have. It was wonderful together. Some
Sauce was left over so we just ate it with a spoon, haha.
Thanks again!!

So quick and easy to whip up. I didn’t have lime juice so substituted lemon…still tastes great!

This is quick, easy and delicious! I added more heat because I like it spicy but it’s otherwise perfect

I made two variations of this recipe; the original and my own twist. In the second one I made I subbed the lime juice for rice vinegar and added in a little sesame oil.
Both turned out great. Thank you.

My family loves this sauce! I most often use it with baked tofu in stir fry (yum 😋). Instead of whisking to combine the ingredients, I put everything in a glass jar, close the lid tightly, and shake it until it’s well mixed. (Maybe I’m just lazy…😁)

I’ve made this sauce so many times now. I add grated ginger and it really added to the flavor.

This was BOMB. Will definitely make again. Perfect amount of sweetness and great overall flavor. Thank you!

This was perfect in a pinch! The only thing I added was a Tbsp of sesame oil for that Asian flavor.
Very yummy. Thank you!

Supurb, I love your site!

This was fabulous. Much, much better than bottled peanut sauce. We used it with unchicken strips, peppers and onions, and basmati rice. Simply delish.

Really lovely recipe I go back to a lot, I prefer to make it without the added water because I like a creamy sauce. Found that I can mix it and store it easily by putting all the ingredients in a half pint mason jar (use a larger jar if you add the water) and shake vigorously, fewer dishes that way. keeps nicely in the fridge. Tried it with a 1/4 tsp of tamarind paste which was a nice variation.

Loved this! We used just a little peanut butter to make it thinner and lower fat and it was still absolutely delicious. Honestly, I’m a dump cook so I didn’t measure anything and it was awesome; this will become our go-to peanut sauce. Great option since I can’t find any in the stores that are gluten-free, vegan, and without GMOs, natural flavors (MSG, a neurotoxin), soy, added salts, vinegars, etc. Thank you so much!

Amazing! Great for Thai or Indonesian inspired dishes. Simple to make, and I like how it just uses 5 ingredients that I usually have on hand anyway.

Another amazing recipe from Minimalist Baker! I’ve been making this PB dipping sauce for awhile now and it never fails to impress. Simple, easy to follow, very quick to make. This has been my go-to dipping sauce for yummy fresh spring/summer rolls. Thank you for ALL of your awesome recipes!

I was craving a peanut sauce so I used what I had on hand- no sugar and salt added peanut butter and soy sauce. I also used chili powder instead of chili garlic sauce, and I minced two cloves of garlic. It came out a bit too spicy so I’ll use less chili powder next time (my mistake!). Like all the MB recipes I’ve tried, this was easy, delicious, and very customizable :)

This sounds GREAT! Thx and I’ll be making this.

I made this and couldn’t stop sampling. I used what I had on hand so did some substitutions. I used just Kraft peanut butter, gf tamari, didn’t have a lime so used a lemon, maple syrup and I used a small cap full of chili oil and a garlic clove, and some whole peanuts. . I added it altogether and used a bullet and blended it all. Truly amazing. Thanks for the recipe

Made this, and will need to try again. For anyone encountering flavour issues, I’m betting it’s the peanut butter being used. I had a very strong crunchy peanut butter that even soy sauce did not impact the taste of, it punched through everything (great peanut butter for toast and cookies though). Might be worth trying with a different kind if you find it overpowering.

I tweaked the portions until I had a flavour I enjoyed and will use it, but I know my family won’t this way (more for me I suppose!).

SO GOOD!! I’m a college student so I kind of have to work with what I’ve got and the short list of ingredients pulled me right in. I had to sub rice vinegar for the lime juice because it’s just what I had, and in place of the chili sauce, I used some red-lime-spicy granules (not even sure what they were to be honest) and it was absolutely delicious. I’m not sure if it’s because of my substitutions, but this ended up tasting like the closest thing to mac and cheese I’ve had since becoming vegan – and it’s not even supposed to be a cheese sauce!! New staple recipe!!

I have made this recipe many times. It is always a hit.

Yummy and easy!

Yum! Easy and delish! Winner! Winner! Salad roll dinner!

i’ve been using this recipe for over a year with no changes, and it’s absolutely perfect. umami, tangy, salty, sweet—perfect for pad thai, spring rolls, grilled and raw veggies, etc. my pad thai is just as good as my favorite thai place and it’s all thanks to this sauce. 🙏🙏🙏

In an effort to eat healthier while chained to my desk, I grabbed some snacking veggies last time i went out shopping — cucumbers, carrots, sugar snap peas, etc. Instead of ranch, a friend suggested a peanut sauce instead. So glad she did.

Like all good recipe reviews, there are some adjustments in here. In fact I had just about none of the actual ingredients listed but I was desperate and it came out fantastic anyway!

Made this with crunchy peanut butter, soy sauce, and honey. Didnt have any limes but a dash of rice vinegar did the trick for some acid. And didnt have any sort of chili sauce in the house, closest thing in my cabinet was actually Trader Joe’s chili onion crunch, which is dried onions, garlic, red pepper, and chili flakes in olive oil. Came in a clutch and worked amazing! I was doing my food prep, tried a bit, and ended up eating all my prepped veggies cause i couldn’t get enough of this sauce–had to prep a whole new round of veggies and im definitely excited about my snack for work tomorrow.

Just made this.

I didn’t know what to do with 3 half empty jars of natural pb and almond buttah, so i put this sauce together. I added the sauce to cooked spaghettini, and that was the meal of the day. I didnt have lime, which would have totally improved the flavour, but it still was delicious. I added minced ginger and hot chili flakes. t’was grand! I kept some of the pasta water to add to the dish, cuz it does get gluey. Tasty nonthelesss.

My goodness, y’all are CLUTCH! MY 2nd recipe from MB this week. I subbed the recipe with PB powder, spicy chili honey, and no lime. It was STILL fantastic over shredded cabbage, and I might’ve licked the bowl…thanks again :P

This is a delicious peanut sauce! I doubled the recipe , then i didn’t have enough lime juice….so i zested the lime. So good. I never have used lime juice in peanut sauce and it was just perfect. I used coconut aminos and added ginger. Also, i did warm the ingredients on the stovetop to allow easier mixing. served it beside a noodle bowl that included tempeh, sauteed veggies, cabbage, kale, and kim chi. Everone loved it. Thank you for another fantastic recipe!

SOO SO delicious! We drizzled it over roasted cabbage wedges and it was to die for. I added an extra tablespoon of red pepper flakes (we bring the heat). It’s a perfect sweet/spicy sauce that I plan on drizzling on just about everything. Thank you Dana and team!!

Delicious! Used natural almond butter and liquid aminos. Drizzled the sauce over a bowl of cold rice noodles, blanched pepper strips, asparagus, and shelled edamame. Added some romaine for crunch and avocado because it belongs in everything. Thanks for a simple and delicious recipe!

I just made this for the first time and paired it with chicken breast and whole wheat spaghetti. It was WONDERFUL!!!
FIVE stars *****

This was amazing, thanks!! Made it today to coat spicy, roasted eggplant. Put it in the fridge to marinate and cool off for a nice roasted salad dish tomorrow.

Quick, easy, and delicious! My new go to recipe for peanut sauce. Subbed cayenne for the chili garlic sauce. Thanks for all the wonderful recipes you share, Dana!

So good!

I’m wondering if soy measurement should be teaspoons. Mine turned out really dark and thin compared to the picture. I even added more peanut butter but it never really got to that restaurant quality.

My son had an injury that effected his ability to chew and all he felt like eating was this peanut sauce over soba noodles. I cannot tell you how many times I have made this. It made him happy while he was going through a hard time. Great recipe.

This was amazing!!! I was skeptical because sometimes peanut butter can be too much for me, but it was absolutely perfect. I put this over noodles and veggies and will be using in more dishes soon. Thank you so much!

This was so easy and tasted great! Cilantro and lime are a must. I grated a clove of fresh garlic on the microplane because I only had Chili oil, no chili garlic paste. It was so good. I was shocked I could make a balanced peanut sauce without fresh ginger, which I had none. I’m sure ginger would only make it more delicious. I think a commercial smooth peanut butter like Jif is best here. Thank you for a great staple recipe I will return to!

This is a terrific recipe, and I’m sure I will make it often. For people who have had trouble with this recipe, I think the key is probably peanut butter made with only peanuts and proper Tamari sauce.

I used honey, lemon juice and the wrong chili sauce because that’s what I had, and it still turned out great.

I’m looking forward to trying out more recipes from this site!

Best peanut sauce……EVER. Thank you!!!!!!!!!!!!!!!!!

Was not at all a fan of this recipe and we are not fussy eaters in the slightest – ended up discarding it and wasting all the ingredients which I have NEVER done, I can save pretty much anything. Followed the recipe exactly and with perfectly fresh ingredients before you comment that there was something wrong with what I used, but it was beyond saving. Would not recommend.

Made it for a Thai themed roasted chicken salad. Subbed the maple syrup (honey) and use crunchy peanut butter. It was AMAZING! Definitely going into the recipe folder for parties as well. :-)

I’ve been really sick of the same old flavor profile of my food lately, just pairing my tofu with plain teryaki or the same rotation of dips. I decided to give this sauce a try and it was amaazzzingg. I served it over rice with raw tofu and veggies. I think next time it would be delicious even thinner and used to marinade the tofu/veg together on the stovetop. It was so good that I made 4 servings but me and my dad ended up eating basically all of it between the 2 of us. I am going to definitely use this on other things…I feel like it would even be delicious on veggie burgers or egg & rice bowls. Thank you, thank you Dana!

Excellent! I made this to accompany the “Tofu That Tastes Good: Stir-Fry” Minimalist Baker recipe (which I made with modifications) and it really made the dish. (I served it separately so each person could choose how much to add to their dish.) I used Bragg Liquid Aminos instead of tamari and I used 1/4 tsp ground red pepper instead of chili garlic sauce. Very easy and delicious!

I’ve made this several times and it’s always a winner. My dad, who is more privy to the likes of ol’ Minnesota Spam and eggs, LOVED it as a dipping sauce for spring rolls. I also use it for pad thai (great with both rice noodles and spaghetti squash.)

This recipe turned out great! I tweaked it a little by using honey instead of maple syrup and using coconut milk to thin it out and brighten the color/flavor. I also didn’t add lime because I’m cooking for people who do not enjoy the flavor of it. All and all good recipe

Awesome! I used chili garlic sauce (has a rooster on the label) and it had a perfect kick! It can also be used on pasta. Thank you!

My kindergarten students have gotten really into the rainforest lately, and have been very concerned about conservation. One of my students is a vegetarian, and pointed out that meat consumption damages the environment. So we made this today via Zoom paired with an herb-baked tofu recipe from Wegmans. I simplified the wording, held up each written instruction, and then followed their instructions. It was a fun, tasty cooking adventure, and now they’re all excited to make peanut tofu at home with their families!

Hello. I have made this sauce many times and love it! I don’t know if it has been mentioned but I will often add a tsp of grated fresh ginger and it is even more amazing :)

Made this as a dip for fresh shrimp spring rolls. I like salty so I went a bit overboard with the soy sauce and it wasn’t great. I just added more peanut butter and made more to even out the salt. I used more chili garlic sauce in mine because I like spicy. Turned out great. Even my husband who isn’t a big salt guy was really into this dip. I used the leftover sauce with my leftover vermicelli and veggies the next day and it was delicious. Will be making again!

One of the best meals we have ever made- Thank you!

mine was a flop, i used soy sauce, a crunchy peanut butter, lime juice, honey and it was so so saltly i could not bring it back it ended up in the sink. followed the recipe and did the alternative ingredients. feeling disappointed it was such a waste of ingredients after all the great reviews.

So good – I added a little sriracha- so good all the kids loved it as well

Delicious and easy, couldn’t be better!

This recipe has been a life saver for months, and dare I say for years to come? Tried this once and have not bought peanut sauce since. This is the holy grail: Delicious, versatile and fast. Stir fried bok choi and enoki mushrooms with rice noodles and this peanut sauce (with extra chili and garlic). Topped with fresh green onion and toasted sesame seeds.

Thank you for sharing your recipes!

I’ve made a bunch of peanut sauces for noodles and dipping, and too often, they just end up tasting like slightly garlicky peanut butter. This is one of the better I’ve tried. I used honey vs. maple syrup, soy sauce for the umami element, added grated fresh ginger, and used both chili garlic sauce and red pepper flakes. Easy, has a great consistency, and was wonderful for tossing noodles I then topped with broccoli.

This was very tasty! I added a little rice vinegar and some water. Will definitely make again!

This is THE BEST recipie for peanut sauce that I have found! It is perfectly balanced and it is so versatile. I added a clove of garlic and some fresh ginger, and then did 2 tablespoons each of coconut aminos, the syrup and lime juice, (fresh lime might have been even better but it was totally great with my lime juice from a bottle!!). I am so happy I found this!! Thank you!!

I’ve made this recipe a few times now! I highly recommend the fresh ginger suggestion! We even use this for things as simple as hand cut fries and wings. Thank you for this great quick recipe!!

I was suspicious of a vegan pad Thai but it is soooo good!!
Hit the spot!
Even better than some carry out!!

This sauce was absolutely delectable! I liked that she mentioned to start with the lower quantity for soy sauce and maple syrup because it allowed for some customization. I added a bit more peanut butter and chili garlic sauce and used lemon because I was out of lime. I poured this over some rice noodles and stir fried tofu/veggies, topped with cilantro and crushed peanuts. It was seriously delicious. Make this!

I made this tonight…I’ve made several different peanut sauces over the last month or so and this one…..THIS ONE RIGHT HERE……Perfect!!!!!!!!!! Perfect balance of salty with sweet and tang. All the other ones I’ve made up until today were too salty from the tamari. This is perfection and will be my go to forever more because my family is always craving Thai style dishes and I need quick and this is quick and tasty and amazing and perfect!! Thank you! And I love your blog, my go to for quick delicious recipes without a million ingredients and stuff I usually have on hand! :)

I absolutely love this recipe! I made peanut sauce for the first time in my life today, and I’ll stick to this recipe! It tastes amazing, I could just eat it on its own. I added a little garlic salt since I had only red chili sauce, without garlic in it. And I used coconut aminos.
Next time, I think I will use less sweetener (I used about 1 Tbsp honey), it’s a bit too sweet for me. But I will be making it again soon, for sure.
Thank you for sharing your recipe!

One of the best recipes for peanut sauce, I served it with veggie and chicken wraps. You do have to taste to adjust it, however the basics are all covered, its foolproof. Give it a chance, you’ll fall on this for many recipes.

“”5 Ingredient Peanut Sauce!”

**6 ingredients**

Nevertheless, pretty good!

Tonight I had a craving for noodles, broccoli, and peanut sauce, however, I had thrown out my store bought peanut sauce a while ago after reading the ingredients and being appalled! I found this simple recipe and surprisingly, I had all the ingredients on hand. It really hit the spot. I used coconut aminos in mine. Next time I might try honey instead of maple syrup and chili sauce instead of red pepper flakes to get it a little spicier! So much room for variations. Can’t wait to play around with it some more!

Pretty good for easy peanut sauce! I couldn’t imagine adding water to something like this, so I added coconut milk instead, and it was nice and creamy, with more flavor! (Totally recommend sub-ing coconut milk if you havr it on hand). I also threw in a little ginger and coriander to make it taste a bit more Thai. :)

I made this in roughly the same quantities, but substituted rice wine vinegar for lime juice, honey for maple syrup, and sriracha for the chili sauce (to avoid going shopping!). Added a little bit of tamarind puree and a few drops of sesame oil. I used crunchy 100% peanut butter. It was so delicious with fried tofu, rice vermicelli and salad.

I made this to go with lettuce wraps that I took to a potluck, and it was awesome! Someone had a peanut allergy, so I used almond butter, which I find less flavorful than peanut butter. I ended up doubling the garlic-chili paste and using all three tablespoons of lime juice—but it worked great.

Drop the mic, I will never buy peanut sauce again! I made it with coconut amino (garlic sauce), maple syrup, ginger puree, lime juice, creamy peanut butter, water, and sriracha chili sauce. Amazing! Thanks so much for the recipe, totally in love!

Superb!!! I will be making the all the time. I am working on clean eating right now and this fits right in with what I want to do! It tastes GREAT!!

Great recipe. I added a little olive oil and coconut water, which added a lightness. Loved the result. Used it on a vegetable stir fry with cauliflower rice. Everyone raved.

Sooooo good. I was being lazy and microwaved it. I only had chunky peanut butter which I actually liked the chunks of peanuts in it, Coconut aminos, and I used sriracha sauce for the chili pepper. I absolutely love it. I travel a lot and have grown to love and use peanut sauce in about everything. Thinking of it on vanilla ice cream too lol. This took me 2 minutes to make. Then added to shredded baked chicken. I’ve been craving peanut sauce and glad I found this recipe. Its in mmyt permanent use all the time recipes now

Just made to go along with vegan pad thai and the Thai yellow mango Curry :) It’s delicious and I know will be perfect with the pad thai tonight

Most yummy peanut sauce. I made this today and absolutely loved it. Thanks I can always count on your recipes.

Wow! This is so much easier and waaaaay tastier than other peanut sauce recipes I’ve tried. This is my new go-to. Fabulous.

Made this tonight when our carry out was missing sauce for spring rolls. It’s great, better than what I would have received with the order, and super easy to make! I used agave nectar as the sweetener.

Easy and fast and good!
I like a spoonful on warm brown rice with a dash of soy sauce.

Five stars for this quick peanut sauce. I just “dump” everything in a small food processor and that’s it! Wonderful on any kind of cabbage, kale, brussel sprout salad. If you go to Trader Joe’s it is fantastic on their “Cruciferous Crunch collection” with added grated carrot, Persian cucumbers and diced apple. Sometimes, particularly if I am using it on cooked tempeh or tofu or on stir fry, I add some grated ginger and minced garlic.

Made it, so yummy! Put it on rice, roasted veggies, and baked tofu. Instead of chili garlic sauce (my partner doesn’t do spicy!), we minced a clove of garlic, and added some fresh shredded ginger and tumeric for added flavor. Also added in like 1/2 tsp miso since we did the coconut aminos (see note). Great base recipe!